Supermarket Perimeter - November 2019 - 3

Editor's note

Editorial
JOHN UNREIN
Editor
ANDY NELSON
Managing Editor
RYAN ATKINSON
Senior Editor
Publishing
TROY ASHBY
Publisher
JAMES BODDICKER
National Sales Manager
LILY O'KANE
Sales Manager Classified Ads
MICHAEL BARBEE
Audience Development Director
DUSTIN PICKMAN
Audience Development Analyst
LINDSEY SHERIDAN
Audience Database Specialist
CARLEA SCHULER
Audience Development Coordinator
JON HALL
Director of Digital Media
CARRIE FLUEGGE
Digital Advertising Manager
NORA WAGES
Advertising Manager
ANNIE FOURNIER
Advertising Coordinator
SADOWNA CONARROE
Design Services Manager
RYAN ALCANTARA
Design Services
Assistant Manager
MARJ POTTS
Production Specialist
BECKY WHITE
Senior Design Consultant
FIONA DANKER
Graphic Designer
JIM WHITE
Promotions Manager
ABBY CHRONISTER
Promotions Media Designer

Waste not

My grandfather was partial to cow brains, and I
once saw my uncle eat the eye out of a fish to
make a point about the entire creature being
edible. (I believe I averted my eyes to avoid seeing what other parts he gobbled down.)
If you're still reading, I mention this not to point out the savagery or just plain
weirdness of my family, but to illustrate how adventurous some eaters are.
In fact, some of the things that pass for grub these days would probably give
even my stranger family members pause.
"Nose to tail" is all the rage. Pigs' ears and feet. Tripe. Lamb necks. Oxtail,
cheek meat, bone marrow. The list goes on and on.
It's all fair game, and why not? Each cut has its own unique flavor, and supporters say it's a way of respecting the animal and meeting sustainability goals.
I believe Native Americans and other indigenous peoples have been making
that point for a few millennia.
As Ron Ott, vice president of pork for Westminster, Colorado-based Niman
Ranch, puts it: "Our famers don't raise pork chops, they raise pigs, and we want
each part of the animal to be utilized."
The produce industry has its own version of nose-to-tail: root-to-stem.
Most people still throw away the leaves, stalks, stems, skins and other parts
of their vegetables that have traditionally been categorized as inedible. But an
increasing number are finding new and creative ways to utilize them - and
fight to reduce food waste in the process.
I plan on giving my uncle the heads-up. He and I can get together and
reminisce about Grandpa over a nice plate of....anything but cow brains and
fish eyes.

WHITNEY HARTMAN
Sales Coordinator
Corporate
CHARLES S. SOSL AND
Chairman and CEO
L. JOSHUA SOSL AND
President
STACI GRECO
Chief Financial and
Administrative Officer

ANDY NELSON
anelson@sosland.com

MEYER SOSL AND
Chief Operating Officer
and Executive Editor

NOVEMBER 2019 - 3



Supermarket Perimeter - November 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - November 2019

Supermarket Perimeter - November 2019
Editor's Note - Waste not
Contents
The Wire - Technomic’s top 2020 foodservice trends
Sobeys testing smart carts
Meijer invests in autonomous work software
Trade TALKS
EXTENSION GRANTED ON LABELING COMPLIANCE
FLAVOR FORWARD
BACON, BOOZE & BBQ
Bakery - Impulse sales
MUFFINS
A clean label option
Abe’s Allergen-Free Alternative
Deli - CHARCUTERIE
PROSCIUTTO STILL ON TOP
Deli - Flatbreads
READY TO BE THE STAR
ONE NAME, MANY PRODUCTS
Meat & Poultry - NOSE-TO-TAIL
Sustainability benefits
Turkey
A DELI PUSH
Produce - Root-to-stem
TOP OF THE CHARTS
Citrus
Seafood - Flounder & halibut
Food Safety - SEAFOOD BEST PRACTICES
COMMISSARY INSIDER
HYGIENE APPAREL
SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
AHOLD INVESTS IN ELECTRONIC SHELF LABELS
OPERATIONS - ENERGY EFFICIENCY
Product Showcase
Advertisers
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - 2
Supermarket Perimeter - November 2019 - Editor's Note - Waste not
Supermarket Perimeter - November 2019 - Contents
Supermarket Perimeter - November 2019 - 5
Supermarket Perimeter - November 2019 - Meijer invests in autonomous work software
Supermarket Perimeter - November 2019 - 7
Supermarket Perimeter - November 2019 - Trade TALKS
Supermarket Perimeter - November 2019 - 9
Supermarket Perimeter - November 2019 - EXTENSION GRANTED ON LABELING COMPLIANCE
Supermarket Perimeter - November 2019 - 11
Supermarket Perimeter - November 2019 - 12
Supermarket Perimeter - November 2019 - 13
Supermarket Perimeter - November 2019 - FLAVOR FORWARD
Supermarket Perimeter - November 2019 - 15
Supermarket Perimeter - November 2019 - BACON, BOOZE & BBQ
Supermarket Perimeter - November 2019 - 17
Supermarket Perimeter - November 2019 - 18
Supermarket Perimeter - November 2019 - Bakery - Impulse sales
Supermarket Perimeter - November 2019 - 20
Supermarket Perimeter - November 2019 - 21
Supermarket Perimeter - November 2019 - MUFFINS
Supermarket Perimeter - November 2019 - 23
Supermarket Perimeter - November 2019 - Abe’s Allergen-Free Alternative
Supermarket Perimeter - November 2019 - 25
Supermarket Perimeter - November 2019 - Deli - CHARCUTERIE
Supermarket Perimeter - November 2019 - 27
Supermarket Perimeter - November 2019 - PROSCIUTTO STILL ON TOP
Supermarket Perimeter - November 2019 - 29
Supermarket Perimeter - November 2019 - Deli - Flatbreads
Supermarket Perimeter - November 2019 - 31
Supermarket Perimeter - November 2019 - READY TO BE THE STAR
Supermarket Perimeter - November 2019 - ONE NAME, MANY PRODUCTS
Supermarket Perimeter - November 2019 - Meat & Poultry - NOSE-TO-TAIL
Supermarket Perimeter - November 2019 - Sustainability benefits
Supermarket Perimeter - November 2019 - 36
Supermarket Perimeter - November 2019 - 37
Supermarket Perimeter - November 2019 - Turkey
Supermarket Perimeter - November 2019 - A DELI PUSH
Supermarket Perimeter - November 2019 - 40
Supermarket Perimeter - November 2019 - 41
Supermarket Perimeter - November 2019 - Produce - Root-to-stem
Supermarket Perimeter - November 2019 - 43
Supermarket Perimeter - November 2019 - TOP OF THE CHARTS
Supermarket Perimeter - November 2019 - 45
Supermarket Perimeter - November 2019 - Citrus
Supermarket Perimeter - November 2019 - 47
Supermarket Perimeter - November 2019 - Seafood - Flounder & halibut
Supermarket Perimeter - November 2019 - 49
Supermarket Perimeter - November 2019 - Food Safety - SEAFOOD BEST PRACTICES
Supermarket Perimeter - November 2019 - 51
Supermarket Perimeter - November 2019 - 52
Supermarket Perimeter - November 2019 - HYGIENE APPAREL
Supermarket Perimeter - November 2019 - 54
Supermarket Perimeter - November 2019 - 55
Supermarket Perimeter - November 2019 - SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
Supermarket Perimeter - November 2019 - 57
Supermarket Perimeter - November 2019 - COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
Supermarket Perimeter - November 2019 - 59
Supermarket Perimeter - November 2019 - AHOLD INVESTS IN ELECTRONIC SHELF LABELS
Supermarket Perimeter - November 2019 - 61
Supermarket Perimeter - November 2019 - OPERATIONS - ENERGY EFFICIENCY
Supermarket Perimeter - November 2019 - 63
Supermarket Perimeter - November 2019 - Product Showcase
Supermarket Perimeter - November 2019 - Advertisers
Supermarket Perimeter - November 2019 - 66
Supermarket Perimeter - November 2019 - 67
Supermarket Perimeter - November 2019 - 68
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